Apple Syrup (Appelstroop)

By Karin Engelbrecht

dutchfood.about.com

Appelstroop

Photo © Edwin Smits

Tart and fruity, apple syrup is great on hot, buttered toast. It can also be teamed with a cheese plate, drizzled over pancakes or used to add punch to stews.

Dutch expatriates cart this stuff back by the bucket load when they're abroad, but it's really easy to make at home. Of course, mine won't be exactly like a commercial brand. The consistency is thinner - more syrupy and spreadable - but frankly, it boggles my mind why anyone would want to replicate something factory-made at home... This is a good homemade version, without any additives, and with all the honest apple taste you could possibly want.

Ingredients:

• 6 1/2 cups apple juice (1.5 liter)
• 1 tbsp lemon juice
• 2 star anise
• 1/4 tsp ground cinnamon
• 1/2 cup sugar (100 g)

Preparation:

Add the apple juice, lemon juice, star anise and cinnamon to a saucepan. Boil on a medium-high heat and reduce down to 1/4 of the original volume, stirring occasionally. This can take an hour or two. Remove the star anise pods. Now add the sugar and boil until the sugar is dissolved. The apple syrup is ready when it coats the back of a spoon but still drips off like honey. Pour the apple syrup into a clean jam jar. Apple syrup keeps for quite a long time.

TIPS:

If the apple syrup has cooked for too long it may go hard in the jar. If this happens, you’ll simply have to put it in the microwave for a minute before using, so it’ll turn runny again. Therefore, it’s probably best to keep it in a container that can go in the microwave if needed.

Soak your saucepan in hot tap water and the gloopy syrup residue will simply dissolve. No need to scrub!